The versatile salad topper whether crumbled or in halves, and in this case both.
INGREDIENTS
- Big Red Walnuts
- Fresh Arugula
- Extra Virgin Olive oil
- Aged Balsamic vinegar
- Prosciutto di San Daniele
- Roasted Beets
- Di Stefano burata cheese
- Sea Salt
DIRECTIONS
PROCEDURE FOR ROASTING BEETS:
On a sheet pan place raw beets evenly across pan as not to crowd. Add extra virgin olive oil and sea salt. Cover with foil and bake in oven at 350-degrees for 2 hours Cool and peel. Cut into large dice.
PROCEDURE FOR BEET SALAD:
In a bowl add arugula, roasted beets, and extra virgin olive oil, toss. Add salt and taste. Slice prosciutto thin and lay at the bottom of the serving plate. Add the toss salad on top of the prosciutto. Add a large dollop of burata cheese. Add aged balsamic vinegar to your desire. Top with toasted red walnuts.
